ELSABIE’S TABBOULEH
I used last night’s left over Portuguese chicken in this dish.
Bulgur soaked in chicken stock for 20 minutes.
1 cup bulgur wheat on 1 cup boiling water (same procedure as couscous, just cover the dish with clingwrap and soak)
2 coarsely grated raw baby marrows
2 chopped spring onions
1 medium tomato cubed
garlic chives, feta cubes and chopped mint leaves to taste.
Sauce
100 ml olive (or seed) oil
lemon juice of half a lemon
30 ml rice vinegar
15 ml honey
large pinch of smoked chilli flakes
This would be delicious on a hot summer’s day. You can also spoon it into red, green or yellow pepper halves to serve as a side salad or light meal.
Recipe and Photo: Elsabie Templeton
